Name: Penne with Radicchio, Spinach, and Bacon
Yield: Makes 6 servings
Ingredients: 1 whole head of garlic (with about 12 to 14 cloves); 6 teaspoons olive oil, divided; 1 pound penne; 8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips; 1 large onion, chopped (about 2 cups); 1 cup low-salt chicken broth; 6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads); 3 cups (packed) baby spinach leaves, torn in half (about 10 ounces); 1 cup (packed) fresh basil leaves, torn in half (about 10 ounces); 1 cup freshly grated Parmesan cheese plus additional for serving; 1/4 teaspoon dried crushed red pepper

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Penne with Radicchio, Spinach, and BaconLisa Hubbard

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Recipe notes

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